250 grams Minced Lamb
100grams Carrot chopped into ¼ inch cubes
100 Grams Parsnip chopped into ¼ inch cubes
175 grams Finely chopped Onion
1 tble sp. Olive oil
1 Lamb stock cube
1 Heaped tble sp plain flour
1 Bay Leaf
¾ tsp Rosemary
¾ tsp Thyme
¾ tsp Mixed Herbs
Salt & Pepper to taste
2 tble sp. frozen peas
750 grams cool Mashed potatoes
1 egg
½ tsp mustard powder
1 tble sp Butter
Salt & Pepper to taste

1. Heat oil on a medium to high heat, in a high sided Frying Pan
2. Add onions and cook till soft and golden in colour
3. Add minced lamb and cook stirring until no longer pink in colour
4. Stir in Carrot and Parsnip and cook for a further 5 minutes
5. Sprinkle flour and Stock cube over meat and stir for a couple of minutes
6. Remove from heat and stir in 300ml water.
7. Put pan back on heat, bring to the boil stirring constantly. If too thick add a little more water,.
8. Turn down heat to simmer.
9. Stir in Rosemary, Thyme, Mixed herbs and Bay leaf.
10. Leave to simmer for about an hour till the sauce reduced in quantity (not dried up) and nicely brown in colour
11. Remove from heat and add peas.
12. Spoon sauce into oven dish (or 2 individual dishes) so that mixture covers the bottom (about ½ inch deep).
13. Leave to cool and put into fridge till needed .
14. Meanwhile, put the mashed potatoes into a large mixing bowl
15. Add salt & pepper, mustard pwd., egg, butter and stir well till completely mixed in
16. When Lamb sauce is cool, spoon potato on top and smooth over, so that it completely covers the sauce.
17. Run a fork over the top of the potato so it looks like tram lines.
18. Pre heat oven to Gas mark 5.
19. Place oven dish in the oven and cook for 30 mintes or until potatoe has started to turn golden
20. Serve immediately.

Makes 2 good portions

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